How to select for best flavor:
Choose firm, smooth-skinned oranges that seem heavy for their size. Avoid oranges with soft spots or spots of white mold. Ripe oranges have a wonderful orange scent as well, so shop with your nose.
Do not judge the ripeness of an orange by its color. In Southeast Asia, South America and other tropical regions, oranges never turn orange, and ripe oranges will be completely green. This is often true of oranges from Florida and Texas as well. Only oranges grown in cooler climates will turn a deep orange color. Sometimes green oranges are died orange because of prejudice. These will be labeled “color added,” but this fact is not apparent to the consumer.
Peak of the season:
One variety or another of orange is available every month of the year. The best selection and price is available from December through April. California, Florida and Arizona are the major orange producers in the U.S.
Oranges and their juice are an excellent source of vitamins A and C . They also contain high amounts of potassium and calcium. Orange juice aids in the retention of calcium. One average orange contains about 60 calories, no fat and no sodium. Orange juice is a little higher in calories and sodium. There is a high vitamin C content in the white part of the orange just under the skin, so you don’t need to be very particular about peeling it all off.
Oranges need to be stored in a cool place but don’t need to be refrigerated. If white mold begins to develop on an orange, throw it away before it spreads to the others.Â California naval oranges are often considered the sweetest and best for eating. These are available from mid-November through mid-May. The best tasting naval oranges will be available at the end of the season in May.